Pour in cocoa powder
3. Stir with a spoon until it is thin and set aside.
4. Separate the egg white from the yolk.
5. Add the fine sugar to the egg white in three times and stir until it is dry and foaming.
6. Pour in all the egg yolks and continue to beat well with an egg beater.
7. Play to a fully integrated and relatively thick state.
8. Sift in all the low-gluten flour and mix well.
9. Pour in cocoa sauce and stir well.
10. Pour the mixed cake paste into an 8-inch round mold, shake it a few times and make big bubbles.
1 1. Put it in the lower layer of the preheated oven and bake at 170℃ for 50 minutes.
12. In front of the furnace. The fire in my oven is relatively high. I've turned the fire to 150 degrees, and it's still a little cracked.
65438+
14. Cut into pieces and enjoy.
15. Cocoa sponge cake with dense structure and rich flavor